1cupJim Dandy grits,
1/2medium onion, minced,
2H-E-B eggs, lightly beaten,
8ouncesshredded sharp cheddar cheese (2 cups),
1teaspoonMorton & Bassett paprika,
1/2teaspoonTabasco pepper sauce,
1Heat oven to 325 degrees. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
2Chop onion and garlic very finely to mince; set aside.
3Bring 4 cups water to a boil in a 3-quart saucepan. Stir in grits. Reduce heat to medium-low and cook 5 to 7 minutes or until thickened; stir occasionally. Remove from heat.
4While grits cook, melt butter in a small skillet over medium heat. Sautèacute; onion and garlic in butter 5 to 7 minutes or until softened.
5Add onion mixture, beaten eggs, cheese, salt, paprika and pepper sauce to grits; stir to blend and pour into prepared dish.
6Bake 45 to 55 minutes or until lightly browned and just firm in center. Let stand 5 to 10 minutes before serving. Serve warm or at room temperature. Cut into squares or serve with a spoon.
No Nutritional Information Available